Applejelly for the Above, or Any Sort of Sweetmeats
Let apples be pared, quartered, and cored: put them into a stewpan with as much water as will cover them: boil as fast as possible. When the fruit is all in a mash, add a quart of water: boil half an hour more, and run through a jellybag.
If in summer, codlins are best: in September, golden rennets or winter pippins.